The Great Pumpkin Pie
3 large eggs
⅔ cup dark brown sugar, firmly packed
1 can (15 ounces) pure pumpkin
2 tablespoons bourbon or spiced moonshine
1 can (12 ounces) evaporated milk
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves
1 9-inch pie crust, prebaked (see related recipe)
Heat oven to 425 degrees. Position oven rack in second rung from the bottom. Line a pizza pan with foil.
In medium bowl, whisk eggs until smooth and combined. Set aside.
In medium saucepan whisk dark brown sugar, pumpkin purée, evaporated milk, liquor, salt and spices. Cook over medium heat and stirring until filling begins to bubble. Take off heat and, in three additions, gently whisk in beaten egg mixture. Scrape pot well
Carefully pour warm filling into hot pie crust and bake 8 minutes. Reduce heat to 330 degrees and bake 20 minutes. Gently remove from oven and place pie on foil-line pizza pan. Cover outer crust if overly browned, if desired. Return pie to oven and bake 15-20 minutes just until pie appears set in middle.
Cool at room temperature for 3 hours before serving.
Serves eight.
Baker's hint: 2 tablespoons apple cider can be substituted for the liquor. Pumpkin pie spice can step in for all spices, but flavor will not be as bold.
Nutrition values per slice: 396 calories, 20 g fat (8 g saturated), 47 carbohydrates, 2 g fiber, 8 g protein, 109 mg cholesterol, 347 mg sodium.